Preparation
- 3 cups of thai perfumed rice
- 4 cups of water
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- Place rice and water in a pot. Bring to a boil.
- Boil on high, uncovered, for 3 minutes
- Reduce to lowest level (1), cover and cook for 15 minutes
- Once cooked, set aside
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- 4 large eggs (63g ea), beaten
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- Heat a little oil in a large frying pan and add eggs.
- Once firm, flip omelette over to cook other side
- Remove from pan, and cut into small pieces and set aside
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- 1 large onion, finely chopped
- 5 cloves of garlic, crushed
- 3 green onions, finely chopped
- 5 cm of fresh ginger, finely grated
- 1 tsp of sambal oelek
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- Heat a little oil in a large wok.
- Add onion, garlic, green onions, ginger and sambal oelek to wok
- Cook, stirring constantly, for 5 minutes until onions become transparent
- Remove from wok and set aside with cooked eggs
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- 250g pork, cut in thin small strips
- 125g dried garlic sausage, sliced
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- Heat a little oil in wok
- Add sausage and pork to wok
- Mix until cooked then remove from wok and set aside onion/egg mixture
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- 200g fine green beans, finely chopped
- 4 carrots, finely diced
- 1 red pepper, finely diced
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- Add a little oil to wok
- Add green beans, carrots and red pepper to wok
- Cook on med/high until carrots are tender/crisp (approx 5 minutes)
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- 4 1/2 tbsp. of fish sauce
- 3 tbsp. soy sauce
- 1 tbsp. sugar
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- Mix fish sauce, soy sauce and sugar in a small bowl
- Add rice and pork/onion/egg mixture to vegetables in wok and mix well
- Add sauce to wok and stir until thoroughly mixed and heated through
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- small handful of coriander (cilantro), finely chopped
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- Add chopped coriander to wok
- Mix well and serve
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